Tomato and Potato Gravy


  • ¼ teaspoon mustard seed
  • 2 tablespoon oil
  • ½ cup sliced onion
  • 3 – 4 garlic cloves sliced
  • ¼ teaspoon fenugreek seeds
  • 1 small potato peeled and cubed
  • 2 cups water
  • 1 medium tomato (tomatoes on the vine gives a very nice taste and aroma)
  • 2 teaspoons Sri Lanka chili powder
  • Salt to taste
  • ¼ cup milk
  • 1 strand curry leaves


  • Add oil to a sauce pan and add mustard seeds
  • Once the mustard seeds start splattering add onion, garlic and fry until they are lightly golden
  • Add fenugreek seed and fry for a minute
  • Add potato and fry until the outside is lightly browned
  • Add water
  • Quarter tomato lengthwise and add to saucepan
  • Add chili powder, salt and boil for about 15 minutes
  • Add milk, curry leaves and boil for another 5 minutes on low flame

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